Text 31184, 122 rader
Skriven 2009-11-18 14:02:12 av Janis Kracht (1:261/38)
  Kommentar till text 31169 av Carol Shenkenberger (5216.cooks)
Ärende: Ida   was: liver
========================
Hi Carol,

>> > ;-)  And looking to Charlotte's 16th Birthday tomorrow!  My how time flies
>> > xxcarol
>>
>> Aw! Have to say Happy 16th Charlotte!!  Have a great Birthday!!!
>>
>> Take care,
>> Janis and Ron


> Charlotte says 'and yeah, it was! Whoot Whoot'.  She got 3 pairs of 'real'
>earings (1 silver balls with design, 1 silver little horses, 1 amethyst with a
> small slower fillagree), 1 DVD, 2 games, 2 sweaters, and a few other things.

That's great!  I bet she had a great day <grin>

> We don't do big birthdays here so this was bigger than normal.  Normal is 4-5
> things, but she needed the earrings since she just had them pierced at last 3
> months ago and had only her studs (I wont let her wear cheap backs like my
> stuff as thats a lesson in disaster the first 3 years).

Oh yeah, I remember having problems with cheap ones as well :(  I remember
first thinking I might be allergic to something.. then figured out, yeah,
allergic to cheap earrings :) Well, not allergic really, but they sure weren't
good for my ears :)

> The little pony ones are so cute, I want a set too!

They sound incredibly cute :)  Did you make her a fancy cake?  Not that I'm
starving at the moment and thinking of cake Lol

Next birthday for us is Ron.. he's going to 60 on Friday heehee.. I guess I'll
have to be good and not tease him too much since I'm not that far away from
that either Lol

I usually make him an angel food cake stuffed with fruit and whiped cream
(yeah, I give him all my whipped cream because I AM allergic to that :).

Angel Food Cake stuffed with Fruit and Whipped Cream:
====================================================
(see cake recipe below)

After the cake is completely cool, I cut about 2 inches of the top off the cake
with a long serrated bread knife. Reserve this big piece on a plate somewhere
safe (when I make this, everybody always says, Oh Extra! Gimme! haha). This
will be the lid or top so don't break it or let them steal it :)

Then, using a sharp steak knife (or sometimes even a fork will work), 'dig' or
cut a channel in the body of the cake, all the way around, but not really
deep.. maybe a few inches depending on the size of your cake. Reserve the cake
pieces that you dig out.

Whip Heavy Cream with about 1 or 2 tablespoons of sugar or to taste, in a
stainless steel or glass bowl.  In another bowl, gently fold the reserved
"channel" pieces of cake with about a cup or two of the whipped cream (depends
on how big your cake is), and then gently add fresh thickly sliced strawberries
or whole small strawberries, whole blueberries, and any other fruit you'd like.

Spoon this filling into the "channel" you dug in cake. Smooth some whipped
cream over the top of the filled channel to make a kind of soft cement (g). Put
the reserved Top (which you've protected from theives (bg)) on top of the
filled cake.  I usually just dust the top of the cake with confectioners sugar.
When you are ready to cut the cake, gently "saw" the pieces with a serated
knife so that the cake doesn't "compress".

This is the recipe I use for Angel Food Cake:

Basic Angel Cake
================
Taken from The Joy of Cooking, by Irma Rombauer

A high, very moist and tender angel cake that dissolves quickly on the tongue.
For a less sweet cake with a slightly drier texture, decrease both sugar
measures to 2/3 cup; the finished cake will be a tad shorter.

Egg whites should be cold. Preheat the oven to 350F. Have ready one ungreased 9
inch or 10 inch tube pan.

Sift together three times and set aside: 1 c. sifted cake flour
3/4 c. sugar
1/2 tsp. salt

In a large bowl, beat on low speed for one minute: 1 1/2 c. cold egg whites
(about 12 large whites) 1 tbs. water
1 tbs. fresh lemon juice
1 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. almond extract
Increase the mixer speed to medium (not high) and beat until the mixture
increases in volume 4 1/2 to 5 times and resembles a bowl of slightly
translucent soft foam composed of tiny bubbles. (This takes anywhere from 1 1/2
to 3 minutes.) The foam will hold a very soft, moist shape when the beaters are
lifted.

Beat in gradually (on medium speed), 1 tablespoon at a time, taking 2 to 3
minutes:
3/4 c. sugar

When all the sugar has been added, the foam will be creamy white and hold soft,
moist, glossy peaks that bend over at the points; do not beat until stiff. If
the mixer bowl is nearly full, transfer the mixture into a wide 4 to 6 quart
bowl for easier folding. Sift a fine layer of the flour mixture (about
one-eighth of the total) evenly over the surface of the batter and fold gently
with a rubber spatula only until the the flour is almost incorporated. Do not
stir or mix. Repeat seven more times, folding in the last addition until no
traces of the flour are visible. Pour the batter into the pan and tilt or
spread to level the top. Bake until a toothpick inserted in the center comes
out clean, 35 to 40 minutes. When the cake is done, it must be inverted
immediately to cool upside down, in the pan, to prevent sinking. Let cool
upside down for at least 1 1/2 hours, setting the center of the tube over a
bottleneck (like a short wine bottle) or resting the pan on four glasses. When
it is cool, run a sharp serrated knife around the outside edge to loosen the
cake from the pan. Angel cakes keep well for 2 to 3 days but do not freeze as
well as butter cakes or other sponge cakes.
===

Take care,
Janis

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